It's early afternoon as I write this and I've yet to get out of my flannel pj's - they're
just too warm and cozy to remove on such a cold day!
But I will, and soon, and then I'll be back here to share an easy recipe.
OK here I am again, showered, dressed and ready to make chili. I'll even roast
some veggies in the oven later - it will warm up the kitchen.
It's chili weather for sure. Bob is busy making his chili with meat
version - and I'm rustling up my own easy veggie version.
I love this chili recipe because I can make two more special dishes with the leftovers.
Add a little more water or vegetable stock, swirl a spoonful of sour cream through it
and turn it into a hearty soup for another cold and blustery day, or simmer it longer
until thickened then spread on warmed crispy corn tostada shells along with
guacamole, grated cheese, shredded lettuce, and a dash of good fire-roasted salsa.
I love bowls. Even more I love bowls like these from Anthroplogie.
I love the uneven shape, the vintage looking glaze,
and the unusual figurative numbered illustration of the basket. It's different.
It's perfect for a rib-sticking bowl of chili and rice on a cold night.
Veggie Black Bean Chili (Frijoles Negros)
4 - 15 oz cans black beans
2 large onions, peeled and chopped
5-8 garlic cloves, peeled and chopped
1 carrot, peeled and diced
1 red pepper, deseeded and diced
3 tablespoons vegetable oil
1-2 vegetarian stock cubes
1-2 vegetarian stock cubes
1 rounded teaspoon mild chili powder
1 rounded teaspoon paprika
1/2 rounded teaspoon ground cumin
2 -10 oz cans RO-TEL diced tomatoes
with lime and cilantro
5 heaped teaspoons chopped fresh cilantro
Salt to taste
Saute onions, garlic, carrot and pepper in the oil
over medium heat until softened - about 8 mins.
Sprinkle in the stock cubes, chili powder, paprika and
cumin and cook for a minute or two longer stirring.
Tip the beans into a fairly large saucepan and using
a potato masher just gently crush about a quarter of
them. Stir onion mixture into the beans, along with
the tomatoes. Simmer uncovered for about 30 mins.
until beans are flavorsome and have thickened.
Stir in fresh coriander and season with salt to taste.
For soupy black beans add water, for thicker continue
to cook down.
Serve alongside white or brown rice accompanied
by taco chips and guacamole.
Saute onions, garlic, carrot and pepper in the oil
over medium heat until softened - about 8 mins.
Sprinkle in the stock cubes, chili powder, paprika and
cumin and cook for a minute or two longer stirring.
Tip the beans into a fairly large saucepan and using
a potato masher just gently crush about a quarter of
them. Stir onion mixture into the beans, along with
the tomatoes. Simmer uncovered for about 30 mins.
until beans are flavorsome and have thickened.
Stir in fresh coriander and season with salt to taste.
For soupy black beans add water, for thicker continue
to cook down.
Serve alongside white or brown rice accompanied
by taco chips and guacamole.
Buen provecho!
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